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Vegetable Pizza Crisp

Health NOVEMBER 2010

  • Yield: 4 servings (serving size: 2 slices)

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 4 sheets frozen phyllo dough, thawed
  • Cooking spray
  • 1/4 cup blue cheese crumbles
  • 1/3 cup sliced jarred roasted bell peppers
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup baby arugula

Preparation

Preheat oven to 350°. Heat a nonstick skillet over medium-high heat; add olive oil to pan. Place onion in pan; sauté until caramelized (20-25 minutes), stirring frequently. Cut 4 sheets phyllo dough in half. Lightly coat 1 piece with cooking spray; place on baking sheet coated with cooking spray. Place another phyllo half on top of the first; coat with cooking spray. Repeat until all sheets are stacked and coated. Bake until golden and crispy (10-12 minutes); cool. Top phyllo with blue cheese crumbles, sautéed onion, roasted bell peppers, and chopped sun-dried tomatoes. Top with baby arugula. Cut into 8 slices; serve.

Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 19g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 1mg
  • Sodium: 569mg
  • Calcium: 70mg
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Vegetable Pizza Crisp recipe

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